Category: soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
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Ingredients
- 2 tablespoons olive oil
- 200 grams cooked chicken, shredded
- 1 red onions, chopped
- 2 roasted red peppers, chopped
- 2 tomatoes, chopped
- 2 cloves fresh garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 litre chicken broth
- 2 green onions, sliced
Directions
Heat the olive oil in a pot over medium heat.
Add the shredded chicken, red onions, and minced garlic to the pot and sauté until the onions become translucent.
Stir in the chopped tomatoes, roasted red peppers, cayenne pepper, cumin, chili powder, black pepper, and salt. Cook for a further 5 minutes.
Pour the chicken broth into the pot and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes.
After simmering, use a blender to puree the soup until smooth.
Return the soup to the pot and heat it over low heat until it's warmed through.
Serve the soup in bowls, garnish with the sliced green onions. Enjoy this spicy, hearty soup while it's hot.
Ingredients
- 2 tablespoons olive oil
- 200 grams cooked chicken, shredded
- 1 red onions, chopped
- 2 roasted red peppers, chopped
- 2 tomatoes, chopped
- 2 cloves fresh garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 litre chicken broth
- 2 green onions, sliced
Category: soup
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Heat the olive oil in a pot over medium heat.
Add the shredded chicken, red onions, and minced garlic to the pot and sauté until the onions become translucent.
Stir in the chopped tomatoes, roasted red peppers, cayenne pepper, cumin, chili powder, black pepper, and salt. Cook for a further 5 minutes.
Pour the chicken broth into the pot and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes.
After simmering, use a blender to puree the soup until smooth.
Return the soup to the pot and heat it over low heat until it's warmed through.
Serve the soup in bowls, garnish with the sliced green onions. Enjoy this spicy, hearty soup while it's hot.
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